about this whole enzyme stuff

[Guest guest]

HI, I've been reading about raw foods for four or five years now,

trying to incorporate raw foods and thinking about going all raw

SOMEDAY (just not right now-- I have young children and enough to do

without changing my whole world this way). Anyway, one question I have

that has been bothering me: What does , ahem, SCIENCE, like real true

double-blind placebo-controlled science, have to say about this enzyme

issue? Is it Empirical Truth that heat destroys all enzymes? Can anyone

refer me to a site showing scientific studies to this effect?

 

And what temperature? For instance, I have this dehydrator my mom gave

me that does not have temperature control but it looks like it goes up

to 135-140 degrees-- am I cooking all the enzymes out with that? Or

just " some " of the enzymes?

 

 

Ever the skeptic,

 

kristen